1 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
1/2 c. sugar
1/2 tsp. salt
4 eggs
1/2 c. butter, softened
3 1/2 c. flour

In large mixing bowl, dissolve yeast in warm water. Add sugar, salt, eggs, butter, and 2 cups flour. Blend 1/2 minute at low speed, scraping bowl constantly. Beat 10 minutes at medium speed, scraping bowl occasionally. Stir in remaining flour until smooth. Scrape batter from side of bowl.

Cover; let rise in warm place until double, about 1 hour. Stir down batter by beating 25 strokes. Spoon into 24 greased muffin pans. Let rise until double, about 40 minutes. Bake at 375 degrees for 15 to 20 minutes. May be made ahead and refrigerated overnight.